The space is simple yet elegant, befitting the hotel that houses it. There is a 10-seat counter made from a 200-year-old cypress tree from Nara, Japan, plus a private room. Owner-chef Sakuta works closely with the all-Japanese kitchen team, creating a season-driven omakase menu based on sushi and Japanese fish, plus premium items like caviar and truffles. Ask the sommelier about the expansive sake and wine selection.